Sweet & Spicy Thai Chili Deviled Eggs with Gochujang | Spicy Deviled Eggs Recipe | Easter Hardboiled Egg Leftovers | Nutrition Nuptials | Mandy Enright MS RDN RYT

Sweet & Spicy Thai Chili Deviled Eggs with Gochuchang

Serve up a combo of sweet and spicy with these Sweet & Spicy Thai Chili Deviled Eggs with Gochuchang

Course Appetizer, Side Dish, Snack
Cuisine American
Keyword deviled eggs, Easter, gochujang, hardboiled eggs, spicy deviled eggs, thai chili deviled eggs
Servings 12 deviled eggs


  • 6 hardboiled eggs recommend pre-hardboiled eggs
  • 2 TB olive oil mayo
  • ¼ C Thai Chili Sauce see Notes
  • ½ tsp gochujang sauce plus additional optional for garnish


  1. Hardboil the eggs if not already done so (see notes). Slice in half lengthwise and remove the yolks. Place the yolks in a separate mixing bowl.
  2. In the bowl with the egg yolks, combine the mayo, thai chili sauce, and gochujang sauce. Use a fork to mash until desired consistency.
  3. Fill eggs immediately or place in the fridge to allow filling to set up to 1 hour.
  4. To fill the eggs, take a Ziploc bag and cut off a small corner (make sure the hole is big enough for the pepper & celery to fit through, otherwise it will clog the bag). Squeeze the bag to get the filling into the eggs. If you’re feeling fancy, use a pastry bag with a star nozzle.

Recipe Notes